New Scripture [Bryan]

It is not often that I can announce on this blog the discovery of new scripture. I really cannot say enough, though, about the inspired nature of Francis Mallmann's cookbook, Seven Fires. I know I've blogged about this before, but, my gosh, that guy is brilliant. This is how disciples are created. I would literally follow this guy anywhere, desperately grabbing any crumbs of culinary wisdom falling from his lips (Hark, the master speaks!). The philosophy of the book is fairly easy to understand: you take simple ingredients and then you slightly char them and burn them, usually over a wood fire or in a hot skillet. It is powerful idea.

Consider the following recipe. You take some sweet potatoes and boil them with bay leaves, olive oil, and red wine vinegar. You then take the potatoes out, smash them, and put them on a hot, buttery skillet. You sprinkle them with fresh thyme and honey, and cook them until slightly charred on both sides. The result? Absolute Transcendence. And it only uses six or so very common ingredients.

Consider another recipe. You peel some oranges and cut them in half. You then cover the face of the orange halves with sugar and fresh rosemary. You heat up a skillet and throw some sugar in it. When the sugar starts to melt, you put in the oranges face down, cooking the oranges until slightly charred, with the juices and sugars caramelizing. You take the oranges out and serve them with yogurt or ice cream, pouring the heavenly pan remnants over the top. The complex flavors that come out of this process are remarkable.

And so it goes: charred tomatoes, charred sweet potato strips, potato dominoes, bricklayer steaks, dulce de leche crepes, and so froth, each recipe better than the last. If you read and ponder this book, you too will gain a testimony of it.

Here I am cooking some skirt steaks "a la vara," as per Mallmann's instructions. The meat is skewered on a stick and placed next to a wood fire. After that, it is nothing but the meat, salt, fire, and wood smoke. This is primal cooking at its best. (Ellie said I smelled like a sexy caveman.)

Here is an arugula salad, with burnt carrots, garlic chips, charred goat cheese, and parsley. Yummy.